I Can’t Believe It’s Not Cornbread

I have been corn-free for about a year, and one of the things I really miss is cornbread. I came up with this recipe and it is reminscent of a nice buttermilk cornbread, and it is made with soaked grains so it’s easier to digest. It was a hit with my family.

1 cup kefir (we used goat’s milk)
1 cup sorghum flour
1 cup millet flour
1/4 cup olive oil
2 Tbsp maple syrup
2 eggs
2 tsp baking powder
1 tsp Celtic sea salt

The night before, mix the two flours, oil, syrup, and kefir in a ceramic bowl, and let sit covered. In the morning, beat the eggs and add them to the soaked grain mixture, then add the baking powder and salt.

Put into a greased square 8×8 or 9×9 pan. Bake it at 350 for 25-35 minutes (the smaller pan will yield taller bread, but will take longer to bake).

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